Chocolate Sugar Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 3/4 cup (170g) unsalted butter, room temperature
02 - 3/4 cup (150g) dark brown sugar, packed
03 - 1/4 cup (50g) granulated sugar
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla
06 - 1 tablespoon molasses
07 - 2 cups (250g) all-purpose flour, spooned and leveled
08 - 1/2 cup (45g) unsweetened cocoa powder, sifted
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1/3 cup (66g) granulated sugar, for rolling

→ Chocolate Coating

12 - 1 cup dark or semi-sweet chocolate chips
13 - 1 teaspoon coconut or vegetable oil

# Instructions:

01 - Preheat oven to 325°F. Line baking sheets with parchment paper.
02 - Cream butter and sugars until fluffy, 2-3 minutes. Add egg, vanilla, and molasses.
03 - Whisk flour, cocoa, baking soda, and salt. Add to wet ingredients in 3 additions. Mix until combined.
04 - Scoop 1.8-2.0 oz balls, roll in sugar. Place on sheets and gently flatten.
05 - Bake 10-11 minutes until edges set and tops crack. Cool 10 minutes on sheet.
06 - Melt chocolate with oil. Dip cooled cookies halfway, add sprinkles if desired. Let set 1 hour.

# Notes:

01 - Stores at room temperature 4 days
02 - Can be frozen up to 3 months
03 - No chill time required

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